Well, I've just finished the bacon and ham curing. The bacon's been rubbed with dry cure every evening, and I've stirred and turned the hams in their brine most days, and today they were -- hopefully -- finished. I've washed the bacon, and sliced it into rashers (about 50-odd), and then cut the scrappy bits up for other cooking. The colour's not as pink as shop-bought bacon, probably because there was less preservative: not necessarily a bad thing. I'm planning a cooked breakfast tomorrow, and then a boiled ham on Monday, so we'll be able to try out the results.
Saturday, 27 February 2010
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